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Yoghurt fermentation alters the composition and antiplatelet properties of milk polar lipids

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Show simple item record Lordan, Ronan Vidal, Natalia P. Huong Pham, Thu Tsoupras, Alexandros Thomas, Raymond H. Zabetakis, Ioannis 2020-07-30T10:56:19Z 2020
dc.identifier.citation Lordan R.;Vidal N.P.;Huong Pham T.;Tsoupras A.;Thomas R.H.;Zabetakis I. (2020) 'Yoghurt fermentation alters the composition and antiplatelet properties of milk polar lipids'. Food chemistry, 332 . en_US
dc.identifier.issn 0308-8146
dc.description peer-reviewed en_US
dc.description The full text of this article will not be available in ULIR until the embargo expires on the 23/06/2021
dc.description.abstract Dairy polar lipids (PL) seem to exhibit antiplatelet effects. However, it is not known what molecular species may be responsible. In this study, we confirmed using C30 reversed-phase (C30RP) ultra-high-performance liquid chromatography (UHPLC) coupled to high resolution accurate mass tandem mass spectrometry (HRAM-MS/MS) that fermentation of yoghurts from ovine milk using specific starter cultures altered the PL composition. These lipid alterations occurred concomitant with increased antithrombotic properties of the yoghurts PL fractions against platelet-activating factor (PAF) and thrombin-induced platelet aggregation. Specifically, elevation in phosphatidylethanolamine (PE), sphingomyelin (SM), phosphatidylcholine (PC) and their molecular species were observed following yoghurt fermentation. Furthermore, PC(18:0/18:1), PE(18:1/18:2), SM(d18:0/22:0) and several other molecular species were significantly inversely correlated with the inhibition of PAF and thrombin. These molecular species were abundant in the most bioactive yoghurts fermented by S. thermophilus and L. acidophilus, which suggest that fermentation by these microorganisms increases the antithrombotic properties of ovine milk PL. en_US
dc.language.iso eng en_US
dc.publisher Elsevier en_US
dc.relation.ispartofseries Food Chemistry;332, 127384
dc.rights This is the author’s version of a work that was accepted for publication in Food Chemistry. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Chemistry, 332, 127384, en_US
dc.subject Antithrombotic en_US
dc.subject Cardiovascular disease en_US
dc.subject Functional foods en_US
dc.subject Milk en_US
dc.subject Phospholipids en_US
dc.subject Sphingolipids en_US
dc.subject Yoghurt en_US
dc.title Yoghurt fermentation alters the composition and antiplatelet properties of milk polar lipids en_US
dc.type info:eu-repo/semantics/article en_US
dc.type.supercollection all_ul_research en_US
dc.type.supercollection ul_published_reviewed en_US 2020-07-30T10:27:12Z
dc.description.version ACCEPTED
dc.identifier.doi 10.1016/j.foodchem.2020.127384
dc.contributor.sponsor EI en_US
dc.relation.projectid IP-2016_0488Y en_US 2021-06-23
dc.embargo.terms 2021-06-23 en_US
dc.rights.accessrights info:eu-repo/semantics/embargoedAccess en_US
dc.internal.rssid 2960776
dc.internal.copyrightchecked Yes
dc.identifier.journaltitle Food chemistry
dc.description.status peer-reviewed

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